Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Yanggaeng Added with Tomato Powder

토마토 가루를 첨가한 양갱의 품질특성

  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Young Shik (Dept. of Plant and Food Science, Sangmyung University) ;
  • Koh, Jong-Ho (Dept. of Bio-Food Analysis, Bio-Campus, Korea Polytechnic College) ;
  • Hong, Min-Seo (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • 김경희 (충남대학교 식품영양학과) ;
  • 김영식 (상명대학교 식물식품공학과) ;
  • 고종호 (한국폴리텍바이오대학 바이오캠퍼스 바이오식품분석과) ;
  • 홍민서 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2014.02.24
  • Accepted : 2014.03.24
  • Published : 2014.07.31
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Abstract

This study examined the quality characteristics of Yanggaeng added with tomato powder (0, 5, 10, 15, and 20%) and oligosaccharides instead of red beans and sugar. The moisture content of tomato Yanggaeng was 45.89~33.64% and was highest in the control group. The pH ranged 3.96~6.24 and significant decreased with the addition of tomato powder. Hunter's color value, lightness (L value) were the highest in Yanggaeng added with 20% tomato powder. Redness (a value) increased with tomato powder content, except for 20% tomato powder. Yellowness (b value) significantly increased with tomato powder content (P<0.05) but decreased with 20% tomato powder. In the texture profile analysis, hardness, cohesiveness, gumminess, and chewiness significantly decreased (P<0.05) with the addition of tomato powder. Total soluble solid content ($^{\circ}Brix$) was the highest (5.16) in the control group, whereas that of tomato Yanggaeng ranged 4.46~4.92 and significantly decreased (P<0.05) with the addition of tomato powder. The antioxidative activity based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of Yanggaeng increased with the concentration of tomato powder, although those of Yanggaeng added with 15% and 20% tomato powder were not significantly different (P<0.05). Yanggaeng added with 5 and 10% tomato powder showed acceptable sensory properties, including color, flavor, sweet taste, sour taste, and overall quality. In terms of sensory evaluation and antioxidant activity, the results show that Yanggaeng added with 10% tomato powder was the best, but more research should be conducted in order to improve sensory acceptability.

양갱 재료의 주재료인 팥을 토마토 분말로 대체하고 설탕을 저칼로리 감미료인 올리고당으로 대체하여 양갱을 제조한 후 품질특성을 평가하였다. 토마토 양갱의 수분함량은 45.89~33.64%의 함량을 나타내었으며, 대조군에서 가장높은 함량을 나타내었다. pH는 3.96~6.24로 토마토 분말첨가에 의해 pH가 유의적으로 감소하였다. 색도 측정 결과, L 값은 토마토 분말 20% 첨가군에서 가장 높았으며 a 값은 20% 첨가군을 제외하고 토마토 분말 첨가량이 증가할수록 유의적으로 증가하는 경향을 나타내었다. b 값은 10% 첨가군까지 유의적으로 증가하는 경향을 보이다가 20% 첨가군에서 다시 감소하였다. 물성 측정 결과, 토마토 분말의 첨가가 양갱의 경도, 응집성, 점착성, 씹힘성을 유의적으로 감소시키는 것으로 확인되었다. 당도 측정 결과, 대조군의 당도가 5.16으로 가장 높았고 토마토 양갱은 4.46~4.92의 당도를 나타내어 토마토 분말의 첨가가 양갱의 당도를 유의적으로 감소시켰다. DPPH 라디칼 소거능을 측정을 통한 항산화 활성 측정 결과 토마토 분말 첨가에 의해 항산화 활성이 유의적으로 증가하였으나 15% 및 20% 첨가구에서는 유의적 차이를 보이지 않았다. 관능평가 결과, 질감을 제외한 색, 향, 단맛, 신맛, 전반적인 기호도 평가에서 토마토 분말 5% 및 10% 첨가군에서 높은 기호도를 나타내었다. 따라서 관능적 기호도 및 항산화 활성 등의 효과 면에서 토마토 분말 10% 첨가가 바람직할 것으로 사료되나 산업화를 위해서는 기호도 향상을 위한 좀 더 다양한 연구를 더 진행해야 할 것이다.

Keywords

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